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Scinet's Chili

To help things get started, I'm offering a good recipe for pork & beef chili (with a vegetarian alternative) for about 3 to 4 people, so here you go:

Ingredients:
400 grams of sliced pork
400 grams of sliced beef (replace these with tofu if you're not carnivorous)
2-3 fresh tomatos
1 can of pureed tomato (a small 70 gram can will do)
1 can of hacked tomatos (a peasoup sized can of about 400 grams is ideal)
fresh chilis (the amount varies depending on size and fieriness, and your tastes of course - I use 6-8 medium sized, fiery peppers for a good kick)
4 cloves of garlic
beans - if you like them
1 whole fresh onion
various spices (I prefer mixed groud pepper, ground bell pepper and salt)
spaghetti
a small bottle of red wine (optional)

Put a kettle with water on the stove and heat until boiling, then drop the fresh chilis in. Let them boil for about 20-30 minutes, depending on size, or until so soft that a fork can pierce them easily. Then lift them out, cut the ends away (do please be careful to keep the seeds, they are what makes it hot) and strip the peels away with your fingers. If the chili doesn't peel easily, or the peel rips the flesh of the vegetable along with it, boil it some more until it does. Then cut the peeled chilis into 1 inch bits. 

Now, cut the centers away from the tomatos. This is done by cutting a circle along the top of the tomato around the core, then cutting a small X on the bottom of the tomato, then pushing the circular cut with your thumb until the core comes out through the cut in the bottom. Place the tomatos into boiling water, let boil for about 5 minutes, then remove and peel just like the chilis.

Cut the cloves of garlic and the onion into small bits. Then heat a pan and fry the beef and the pork. Add salt and spices to your tastes after frying. Now put the fried meat into a cast iron pot, put the pot on the stove at a very low heat setting, and place the cut onion and garlic in the pot with the meat. Now put the can of hacked tomatos, the can of pureed tomatos and the peeled fresh tomatos into the pot and stir well. Then apply the chilis and stir some more. At this point, you may pour a glass or a glass and a half of red wine into the pot to add some taste.

Then comes the boring part: put the lid on the pot and let it simmer on slow heat for 2-3 hours, until the meat is so tender and soft it practically melts away in your mouth. Then cook some spaghetti to go with it and you are done. Enjoy! Best served with a bagel and liberal amounts of beer or coke.

For a vegetarian alternative, put everything else into the pot except for the meat (duh), let simmer for about 20-30 minutes, then fry some tofu on a pan and add it in. Tasteh.

Now, time to share your secrets. Vamos!



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